Gingerbread is one of my all-time favorite flavors and cornmeal is one of my all-time favorite textures. In this recipe, I marry them to create the perfect side for your holiday table.
I originally found this cornmeal biscuit recipe in Dorie Greenspan's book Baking: from my home to yours. I had been looking for a cornmeal biscuit recipe that would check all the boxes: crumbly, craggy and a little crispy around the edges. This one nailed it on all fronts.
Dorie’s recipe called for maple syrup, but I decided to swap it out for molasses to give that gingerbread flavor a little more punch. The addition of some classic spices just rounds out that holiday flavor. —Sustained Kitchen - Molly
whole wheat flour
cold butter, cubed
milk of choice
In This Recipe
Preheat your oven to 425 F. In a medium mixing bowl, whisk together all your dry ingredients. Then, use your fingertips to rub the cubed butter into the flour mixture until it starts to resemble wet sand.
In a liquid measuring cup or small bowl, whisk together milk and molasses until they are well combined. Pour wet mixture into dry mixture and stir to combine. It should hang together but be pretty wet.
Line a large baking tray with parchment paper and drop 12 spoonfuls of batter onto it. They won't spread too much in the oven, so don't fear if your sheet is a little crowded. Bake for 12-14 minutes, or until golden brown.